These Vegan Oatmeal Raisin Cookies are deliciously soft and chewy, and will just melt in your mouth. They have a caramelly centre and are loaded with juicy raisins. Quick and easy to make cookies that are ready in only 20 minutes.
To make the cookies: preheat oven to 350ºF / 180ºC. Line a baking sheet with parchment paper, don’t grease it.
Add the butter and the sugar to a medium bowl or the bowl of your stand mixer, and beat for about 1 minute until soft and fluffy.
Add in the agave syrup and vanilla, mix until combined.
Add the rolled oats and mix again.
Sift in the flour, baking soda, cinnamon and salt. Mix everything together until evenly distributed. Don’t over mix.
Fold in the raisins.
Using a cookie scoop, scoop the cookie dough. Alternatively, you can roll the dough into golf sized balls using your hands. Place them well spaced apart on the baking sheet.
Bake for 13-15 minutes, or until they are golden brown. Remove from oven. They will still be very soft and look underbaked, it’s normal, don’t worry. They will set as they cool.
Allow the cookies to cool on the baking sheet completely.
Notes
STORING INSTRUCTIONS. Vegan oatmeal raisin cookies can be stored in a sealed container for 3 days at room temperature, and for up to a week in the refrigerator.FREEZING INSTRUCTIONS. Once baked, allow cookies to cool completely. Place them on a baking sheet and put the baking sheet in the freezer for 1-2 hours. When the vegan cookies are frozen, store them in a sealed container. Arrange them in layers and add a piece of parchment paper between the layers, so they don’t stick together.MAKE AHEAD INSTRUCTIONS. The dough can be made and stored in the fridge, in an airtight container, for up to 1 week. You can also freeze the vegan cookie dough for up to 3 months in an airtight container.INGREDIENTS AND SUBSTITUTIONSAgave syrup. You can use maple syrup instead if you prefer.Brown sugar. I either use cane sugar, brown sugar or panela, what I have on hand.Gluten-free option. If you want to make these cookies gluten-free, substitute all-purpose flour for gluten-free all-purpose flour at a ratio of 1:1.NUTRITION INFORMATIONThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.See our full nutrition disclosure.